Miso-Maple Loaf | Lynmar Estate

Miso-Maple Loaf

Miso-Maple Loaf

Serves: 10

Recipe by Lynmar Estate Chef David Frakes

 
 

1 3/4 C all-purpose flour

1 3/4 tsp baking powder

1/4 tsp baking soda

3/4 C sugar

1/4 tsp fine sea salt

finely grated zest of 1 orange or tangerine

4 oz unsalted butter, at room temperature

1/4 C white miso

1/4 C pure maple syrup

2 large eggs at room temperature

1 1/2 tsp pure vanilla extract

1/3 C buttermilk, well shaken before measuring

 

 

  1. Center a rack in the oven and preheat to 350 degrees.
  2. Butter an 8 1/2-inch loaf pan and dust with flour or use baker's spray.
  3. Whisk together the flour, baking powder and baking soda.
  4. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer.
  5. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange.
  6. Add the butter, miso and maple syrup to the bowl.
  7. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
  8. Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until smooth and creamy texture.
  9. One by one, add the eggs, beating for a minute after each one is added.
  10. Beat in the vanilla. The mixture might curdle, but this is temporary.
  11. Turn off the mixer, add the dry ingredients all at once and then pulse to begin the blending.
  12. Beat on low speed until the dry ingredients are almost incorporated.
  13. With the mixer still on low, pour in the buttermilk and blend well.
  14. Scrape the batter into the pan, working it into the ocrners and smoothing the top.
  15. Bake for 50-55 minutes, checking the loaf after 40 minutes covering the top loosely with a foil or parchment tent if it's browning too fast.
  16. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean.
  17. The top will be flat and most likely cracked down the middle.
  18. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack, turn it right side up.